Creamy soup with pumpkin, ginger and coffee

The creamy soup is a real must-have on cold winter evenings. We add ginger and coffee to the sweetness of the pumpkin, the two ingredients of the typical Yemeni drink, qishir. We add the roasted notes of coffee to the endless and well-known beneficial properties of ginger for blended flavours, together with the pumpkin… our chef-supported “fusion” dish is ready.

15 minutes

Preparation time

15 minutes

Cooking time






Thoroughly clean and peel the pumpkin, cut it into pieces and place in a litre-jar together with the celery, onion, grated ginger, salt and a cup of water.

Microwave cooking

Seal with a gasket, 4 clamps and cook in the microwave (or the Ultracombi in microwave mode) at 800 W for 7 minutes. Once extracted, let it rest for at least 15 minutes.
Cook the black rice in a jar with 60 g of water, a pinch of salt and a drop of extra virgin olive oil. Set the microwave (or the Ultracombi in microwave mode) to 500 W for 8 minutes. The black rice will be ready after resting for 5 minutes, during which it will complete its cooking cycle.

Food processor process

Transfer all the contents of the jar of cooked pumpkin to a food processor with the mascarpone and adjust with salt and oil, if necessary.


Place the rice in a bowl, lightly seasoned with a little salt and a generous serving of grated Parmesan cheese. Pour the creamy soup, decorating the surface with coffee powder, two ginger petals and a drizzle of extra virgin olive oil.


If it is to be consumed later, divide the soup into individual portion jars, close them with a gasket and two clamps. Store in the fridge for 5 days.

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